Archives for February 2019

This is an incredible dish. It’s got all the right elements, including lentils, baby greens, a very good tasting honey mustard vinaigrette and some outstanding salmon. While I absolutely love salmon, I find it a bit expensive to eat as much as I’d like to fill me up. This dish handles that. The lentils add some bulk to the salad the salmon sits on, so after eating this one, I felt quite satisfied.

The Recipe

As I was putting this dish together, I looked online to see how long I had to cook the lentils. I had no idea if it was a 15 minute endeavor or an hour and a half one. The back of the lentil bag told me nothing. All it said was something about soaking them. Anyway, I discovered that it takes 15-20 minutes to cook lentils to perfection. I followed that guidance to learn that lentils take every bit of 45 minutes to cook. Where someone pulled 20 minutes out if, I’ll never know. Unless, of course, they soaked them first. That may be the missing information here, not that they shared that part or anything.

Like I mentioned above, I love this dish. I love most salmon dishes, but the ones that actually fill me up are the best. In this particular meal, the greens and the lentils are tossed in the honey mustard vinaigrette, which brings things to a new level. It’s like a meal on top of a salad, which is fine with me. I’m not picky.

Step-by-Step Instructions

I’d like to thank Gordon Ramsay for this recipe. I found it on his website. It’s marvelous and I love it.

Cook the Lentils

In a medium sized saucepan, bring the three cups of vegetable broth to a boil over high heat on your stove top. When boiling, add the thyme and lentils and reduce the heat to medium-low, so the broth is just simmering. Then, cover the pot and let the lentils cook for about 45 minutes or until they’re just tender. Don’t cook them too long or they’ll get mushy. Drain any liquid from the pot as a final step.

Prepare the Vinaigrette

In a medium sized bowl, combine all of the vinaigrette ingredients and whisk them together with a fork. Set the bowl aside for later use.

Cook the Mushrooms

Warm a large skillet over medium-high heat and then add one tablespoon of olive oil to it. Next, add the mushrooms to the skillet and let the mushrooms cook for about eight minutes. Just let them go long enough so they’re softened somewhat and lightly browned on the outside. Don’t go too long of they will completely break down and will lose all of their form. Add the garlic about two minutes from the end of this process.

Cook the Salmon

For this recipe, you can use either skinless or skin-on salmon fillets. I used skin-on because I prefer my salmon like that. Anyway, warm a large skillet over medium-high heat and add the other tablespoon of olive oil to it. Then, place the salmon in the skillet and season it with salt and pepper.

Let the salmon cook for a few minutes until you see the cooked portion reach half way up the side of the salmon. At that point, flip the salmon. Let cook for just a minute or two more until the two cooked portions meet each other in the middle. When finished, turn off the heat and remove the fish from the skillet.

Combine Ingredients

In a large bowl, add the lentils, baby greens, mushrooms and half the vinaigrette. Toss everything well. Season to taste with salt and pepper.

Plate & Serve

Divide the salad mixture between plates and then place a piece of salmon on each plate as well. Drizzle the remaining vinaigrette over each piece of salmon. Serve and enjoy!

The Final Garlic & Mushroom Salmon Dish

Ad you can see, this dish looks delicious. I truly enjoyed this one. The salmon came out wonderfully and the vinaigrette brought all the flavors home. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!

Today’s recipe is perfect for lunch, dinner or anything in between. It combines flavor and texture in a way that’s utterly enjoyable. The only thing is, you have to like shrimp. But even if you don’t, you can swap the shrimp out for pretty much any other type of protein. And as a matter of fact, now that I think about it, even if you just left the protein out, the tostada would be great on its own.

The Recipe

Tostadas are great because they’re so versatile. Just do a Google image search for the word “Tostada” and you’ll see exactly what I’m talking about here. You can fill them up with refried beans, ground beef, lettuce and shredded cheese or sour cream, cheddar, salsa and everything else that goes along with that or pretty much any other combination you can think of. Dishes like this are forgiving, so let your imagination run wild.

In today’s case, I went the seafood route, along with some other remarkably flavorful elements. To start off with, I made a nice guacamole and topped that with some olive tapenade. Then, I went ahead with some pan-fried bell peppers and then I added some sun-dried tomatoes and shrimp and all was well. The flavors of pretty much everything came together nicely for a punch that was worth the effort. I especially enjoyed the tapenade. That’s always my favorite.

Step-by-Step Instructions

I’d like to thank The Tortilla Channel for this recipe. Even though I modified elements of it wildly, I was still inspired by them.

Prepare the Guacamole

In a medium sized bowl, combine the avocados, lime juice, salt, pepper, cumin, cayenne and onion. With a fork or spoon, mash these ingredients together so they’re completely combined.

Prepare the Tapenade

Add the black and green olives, capers, parsley, garlic, lemon juice, salt, pepper and olive oil to a food processor and pulse it a few times. Don’t go too far here, just make it so the ingredients are broken down.

Brown the Tortillas & Fry the Peppers

Warm a large skillet over medium heat. Add one half tablespoon of olive oil and then add a tortilla. Let each side lightly brown for a minute or two and then repeat the process with the remaining tortillas. Then, when the pan is empty, add two tablespoons of olive oil as well as the sliced bell pepper and the sun dried tomatoes. Add a few pinches of salt and pepper and then fry these ingredients until they’re softened. When finished, remove them from the pan.

Assemble the Tostadas

Place each tortilla on its own plate. Then, divide the guacamole between tortillas as well as the tapenade. After that, divide the pepper and sun-dried tomato mixture between tortillas as well and top everything with some baby greens as well as the shrimp. If necessary, season with salt and pepper.

The Final Shrimp Tostadas

I’m sure you can see how much flavor is going to come from the guacamole and the tapenade. Those two are so good, but the texture of the shrimp is just as memorable. This dish was delicious. If you decide to give it a try, please let me know your thoughts in the comment section down below. Thanks for reading!

I’ve taken a liking to the Waldorf salad, so I thought I’d try one from Gordon Ramsay’s collection. This recipe is quite similar to the last one I shared, but the dressing is slightly different. Whatever the variety, I enjoy these salads because they’ve got some decent protein in them from the shrimp and they’ve got some sweetness in them from the grapes. I just love that.

The Recipe

There aren’t many ingredients in this salad and what it does include is easy to find at the grocery store. The recipe calls for some romaine lettuce, apple, grapes, shrimp and walnuts for the salad itself and then some Greek yogurt, apple cider vinegar, lemon juice, salt and pepper for the dressing. It’s a great tasting and very filling salad, as far as salads go.

Step-by-Step Instructions

I’d like to thank Gordon Ramsay for this recipe. This is another stellar salad from this gentleman and I’m looking forward to many more.

Combine & Toss Ingredients

This salad is so easy to put together. First throw half the walnuts, the lettuce, shrimp, celery, apples and grapes in a large bowl.

Then, mix everything together.

Make the Dressing

In a medium sized bowl, combine the Greek yogurt, dijon mustard, vinegar, lemon juice, salt and pepper and mix everything together well. Then, add the dressing to the salad and toss it until the salad ingredients are coated with the dressing.

Plate & Serve

When completed, divide the salad between plates. Sprinkle the remaining walnuts over the salad and serve. Enjoy!

The Final Waldorf Salad

I love fast recipes like this. If you’ve got a few of these ingredients in the house, you can pull this off any night of the week. If you decide to try this recipe out, please let me know your thoughts in the comment section below. Thanks for reading!

I got an idea the other day that subliminally instructed me to hunt down some of Gordon Ramsay’s better recipes. I’ve tried a few of his in the past and have always been happy with them. Some of my favorites include the asparagus risotto, the scrambled eggs and the crispy salmon. Actually, now that I look at what I’ve shared here, I have actually prepared quite a few recipes from Gordon. While they’ve all been good, I definitely have had my favorites.

Anyway, for this recipe go-round, I thought I’d share a few more. Today, I have some wonderful Indian fish curry and later on this week I’ll have some grilled salmon and a Waldorf salad with shrimp. They’re going to be good, I can just tell.

The Recipe

This is a splendid seafood curry. I’ve enjoyed a few of these before and this one ranks up with the good ones I’ve tried. It includes the typical spices you’d expect; ground mustard seed, turmeric, cumin and ginger. It also includes red chilies, coconut milk, eggplant, green beans and white fish. I can’t tell you how good I feel after eating a bowl of this stuff. We’ve shared it over the past two nights and after I eat, I sit back with a big smile on my face. Perhaps it’s all the protein in the soup or maybe it’s something else. I’ll tell you that I’m happy and content though.

Overall, this is a very tasty and satisfying curry. It checks all the boxes that you’d find with something like this and it would definitely be a crowd pleaser if you prepared it for family or friends.

Step-by-Step Instructions

I’d like to thank Gordon Ramsay for this recipe. I found it on his very own website and I must say, if this is any indication, I’m excited about preparing the others I found as well. While I did slightly tweak this recipe, I must give all the credit to Gordon.

Soften the Onion

Warm a large skillet or pot over medium heat. Then, add in the olive oil, onions and a few pinches of salt to the pot and let the onions soften for approximately 10-12 minutes. Stir them a few times during this process. Once that’s done, add in the ground mustard seed, turmeric, cumin, ginger and chili. Stir everything again and let the ingredients cook for another minute.

Add Liquid & Simmer

Next, add in the coconut milk, water, lemon juice, brown sugar, one teaspoon of salt and 1/2 teaspoon of ground black pepper. Bring the liquid to a simmer.

Add the Eggplant & Carrots

Once the liquid is simmering, add the eggplant and carrots. Stir these ingredients into the liquid and let everything cook for about 20 minutes. Both the eggplant and carrots should soften.

Add Green Beans & Fish

Finally, add in the green beans and fish, mix into the other ingredients and let everything cook for another five minutes. After this, season with salt and pepper to taste.

Plate & Serve

Curry is always better over rice, so please feel free to cook up some jasmine or brown rice. Add some of the rice to a few bowls and then top that with the curry. Serve and enjoy!

The Final Seafood Curry

You’re going to love this soup. I don’t know what’s not to love. It’s robust and the flavor is definitely there. If you do decide to try it, please let me know your thoughts in the comment section down below. Thanks for reading!

This may be the most unique salad I’ve ever eaten. Hats off to Hannaford for this one. I know I’ve consumed a lot of cranberries under many different circumstances in my day, but I don’t think I’ve ever tried them alongside baby greens, sweet potato and wild rice. What a combination. This was one good, and very filling, salad. That’s for sure.

The Recipe

Okay, so here goes. This salad has got cranberries, rice, potatoes, sweet onion, brussels sprouts, walnuts, Parmesan cheese and the best maple syrup and mustard vinaigrette. You’ll have to use your imagination for this one, but I don’t think it’ll be very tough to deduce that this is a tasty combination. When I find these recipes, I don’t really look through them for too long. I quickly scan the ingredient list and look at a few photos, just to make sure I can do what need to be done. Many times, what I end up with is a surprise. This salad was a surprise. The very distinct flavors of the cranberries complemented and contrasted the other flavors in the salad very well. They aren’t to be underestimated.

Step-by-Step Instructions

I’d like to thank Hannaford for this recipe. I pulled it from their Fresh magazine and it’s just perfect, like so many other of their recipes.

Pre-Heat Oven

Arrange your oven racks so one is in the middle position and then pre-heat the oven to 450 degrees.

Cook the Rice

Read the directions on the bag of rice you purchased and cook accordingly. Mine said to add two cups of water to a medium saucepan and bring the lightly salted water to a boil over high heat. Then, once boiling, add the rice, cover the pot and let cook for 30 minutes or until tender. When the rice is cooked, turn off the heat and drain any liquid out of the pan, if necessary. Then, spread the rice on a baking sheet and let cool.

Roast the Potatoes

Place the sweet potatoes in a large bowl, along with one tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Toss to coat the potatoes and then spread them on a baking sheet. Place the sheet in the oven for 30 minutes. When finished, remove the potatoes from the oven and place them in a bowl.

Roast Cranberries & Onion

Add the cranberries and onion to a large bowl, along with two tablespoons of maple syrup and one tablespoon of olive oil. Mix everything together well until the cranberries and onion are well coated. Then, spread these ingredients out on a large baking sheet and place the sheet into the oven for 15 minutes. During this time, the cranberries should cook nicely and the onion should soften. When finished, remove the baking sheet and turn off the heat to the oven. Place the contents of the sheet in a bowl.

This is the before view for this step.

Fry Brussels Sprouts

Warm a large skillet over medium heat on your stove top. When the pan is to temperature, add the final tablespoon of olive oil to it, along with 1/2 teaspoon salt and then add the sliced brussels sprouts. Stir and cook this ingredient for about ten minutes or until it’s somewhat softened.

Prepare the Vinaigrette

Assemble the Salad & Serve

Add the ingredients to salad bowls in layers. First start with the rice on the bottom and then add a layer of sweet potatoes. Next, add the brussels sprouts and the cranberry/onion mixture. Finally, add the baby greens on top, only to be topped with walnuts and Parmesan cheese. And then, finally again, drizzle the vinaigrette dressing over each salad. Wow, this is really something else.

The Final Salad

I can’t stress how tasty this salad is enough. I loved it and I’m definitely going to be making it again. Most likely for a holiday dinner with guests. I think it’ll impress them. Anyway, if you decide to give this one a try, please let me know your thoughts in the comment section down below. Thanks for reading!

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